Shahi Dum Aloo

Back to blogging after a short break. Joined a new job and was taking some time to settle in and get my routine sorted. Even though I was not blogging I kept taking pictures of all the exciting dishes I was making to post in blog some day. Honestly I missed writing!! Will not take this long break again and will try to be more regular.

Today I am sharing a very fond potato recipe- “Shahi Dum Aloo” one of the most coveted potato curries in the Indian menu. People who know me closely, know I loooooooooove potatoes, can eat them with anything if done right. Also I realised potatoes have become my go-to ingredient over the years for any special occasions especially for all my veggie friends who come home for parties. I can now proudly say I can make array of potato dishes in various cuisines…also I always have a few potatoes at home ready to make something quick so as long as there are potatoes at home, we aren’t going hungry…we will go fat but not hungry!!

There are few variants of dum aloo that I make and this is a family favourite one. The potatoes in this dish are traditionally deep fried, but I have shallow fried them to keep them healthier. You can fry them whichever way you like. Adding thick curd instead of cream makes the recipe rich “Shahi” and cools down all the spices added.

Dum Aloo tastes best when prepared in mustard oil, however you can use any other cooking oil if you want. Also, if you don’t have baby potatoes, you can use larger potatoes chopped in 2 or 4 pieces depending on their size.

Ingredients:-

Baby potatoes:- 10 to 15
Water to boil
Salt to taste
Mustard Oil

For curry:-

Thick curd- 1 cup
Tomato puree/paste- 1/2 cup
Oil- tsp
Asafoetida- Hing- 1/2 tsp
Crushed Dried Fenugreek Leaves- 1 tsp
Fresh coriander to garnish

Spices to blend:-

Coriander seeds- 1 tsp
Fennel seeds- 1/2 tsp
Cumin seeds= 1/2 tsp
Pepper- 1/2 tsp
Cardamom- few pods
Cloves- 1/2 tsp
Cinnamon- 1/2 inch
Small bay leaf- 1
Dry red chillies- 2 to 3

Method:-

Wash baby potatoes and put them in a pressure cooker along with 2 cups of water and a pinch of Salt. Boil the potatoes till you get one or 2 whistle on the pressure cooker. Take out the potatoes and run them through cold water to cool them faster and peel their skin.  Prick the potatoes on all sides using a toothpick or a fork, this will allow them to absorb the flavors and spices better. Add mustard oil in a pan and shallow fry/deep fry the potatoes and keep aside.

Dry roast all the spices and blend them into a fine powder. Add this fresh masala powder to the thick curd and mix well. In a pan add some oil, pinch of hing and the tomato puree/paste. Let it cook for coupe of minutes and then add the curd base to the pan. Add some salt and water and cover the pan. Let this rich gravy cook until you see the oil floating on top.

Now add the potatoes and let them simmer and sink in all the spices. Add some fresh kasuri methi and coriander to garnish and turn of the flame.

Serve this hot with steam rice or plain parathas.